200 g gravlax
200 g avocado meat (scoop out the meat of a medium-sized ripe avocado)
2 tablespoons resh lemon juice
2 tablespoons dry sherry
Salt and pepper to taste
Preparation
Scoop out the meat of the avocado.
Set aside around 70 g of the gravlax.
Place the 130 g gravlax in the blender and puree.
Add the avocado meat and puree again.
Add the lemon juice, salt and pepper and puree again until you get a smooth mousse.
Cut the remaining gravlax into thin strips.
Spread the mousse on crackers or small pieces of toast and garnish with gravlax strips and serve.
The mousse could became a little bit warm using the food processor. In this case place the mousse in the fridge for 15 minutes before to spread.
